Ingredients Jump to Instructions ↓

  1. 1/2lb Ground pork

  2. 1 tb Sichuan peppercorns

  3. 1 c Chicken stock

  4. 2 ts Salt

  5. 2 tb Chili oil

  6. 2 tb Dark soy sauce

  7. 2 tb Sesame paste

  8. 5 tb Finely chopped scallions

  9. 2 tb Finely chopped ginger

  10. 3 tb Finely chopped garlic (fresh or dry)

  11. 3/4lb Chinese thin egg noodles

  12. 1 c Peanut oil

  13. 1 ts Salt

  14. 1 tb Dark soy sauce (roasted and ground)

Instructions Jump to Ingredients ↑

  1. + Directions : COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.


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